- Cuisine: Brazilian recipes, Italian recipes
- Course: Other Recipes for Easter, Festivity, Easter, Everyday
- Skill Level: intermediate
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- Servings: 6
- Ready In: 2:00 h
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Lamb's Wreath an excellent recipe to present as a main course for a family or Easter lunch or dinner.
In this recipe, I'll show you how to make this delicious lamb using a lamb chops cart.
Let's go and see these wonderful recipe.
- FOR THE CROWN -
- 2 pieces of lamb - with about 8 bones each (about 800 g).
- Salt and freshly ground black pepper to taste.
- Preheat the oven to 200 ºC (medium temperature).
- On the board, place the cart with the fat down and make 1 shallow cut every 2 bones - this makes it easier to fold the piece like an accordion. Repeat the same for the others.
3. Season the two pieces generously with salt and pepper.
4. To join the carriages: with the help of a thick needle (or toothpick), drill a hole in the two ends of each piece. Attach a piece of twine to each hole and tie to join it.
5. After joining the sides it is time to cross the bones to start forming the crown: cross the bones at each end of the carriages and tie a piece of string to secure them.
6. With the crown mounted, tie the lower part tightly around the whole crown.
7. Place the crown on a large, shallow baking sheet. Bring to the preheated oven and cook for about 30 min.
8. Prick the inside of the crown with a knife: the meat must still be moist, with the pink liquid. Bring the flame to maximum temperature and let the crown brown for just 10 minutes. If your oven has a grill option, even better, be careful not to dry out - check every 5 minutes.
9. Remove the crown from the oven and cover it with aluminum foil. Let it sit for 10 minutes before cutting - during this time the juices will redistribute, leaving the meat more juicy.
- FOR THE ONIONS -
- 1 kg of Boretane onions
- ¼ cup (tea) of olive oil
- Salt and freshly ground black pepper to taste
- Bring a large pot of water to a boil over high heat. Meanwhile, cut and discard the tip of each onion (facing the root). Prepare a large bowl of water and ice cubes.
- As soon as the water boils, soak the onions and cook for only 3 minutes. With a skimmer, transfer the onions to the bowl with ice water and leave for 2 minutes - the thermal shock stops cooking and melts the onion skin.
- To peel and store whole onions: Gently hold and squeeze each onion, close to the root - the peel should peel off easily. Transfer the peeled onions to a large baking sheet.
- Season the onions with oil and season with salt and pepper. Cover with aluminum foil and bake for 30 minutes, along with the grill. After this time, remove the foil, turn the onions with a spatula and bake for another 10 minutes, or until golden brown. Remove the pan from the oven and set aside.
- FOR THE SAUCE -
- 1 head of garlic
- 2 and ¼ cups (tea) of water
- ¼ cup (tea) of white wine
- Separate the garlic head and transfer the cloves (with the peel) into a small saucepan. Cover with 2 cups of water and cook over medium heat for about 20 minutes, until tender.
- Drain the water and let the garlic cloves cool, enough to handle. Peel and over a bowl, with the help of a sieve create a puree with the garlic cloves.
- As soon as the lamb wreath is roasted, transfer it to a serving dish. Now take the pan where the lamb was present, remove the excess fat and place the pan in the stove over medium heat; sprinkle with ¼ cup (tea) of water and stir to dissolve the burns; when boiling add the wine stir and add the garlic puree, let it soak for about 1 minute, stirring constantly to avoid burning
- FOR THE MOROCCAN CUSCO -
- 2 cups of Moroccan couscous
- 2 cups of water
- 1 cup of frozen (tea) peas
- ⅓ cup (tea) of white raisins (about 50 g)
- ½ cup (tea) of cashews
- 6 sprigs of mint
- 3 tablespoons of olive oil
- 1 teaspoon salt
- In a kettle, put the water on high heat. As soon as it boils, add 4 sprigs of mint, turn off the heat and cover. Leave to infuse for 5 minutes. Meanwhile, separate the other ingredients.
- In a large bowl, place the Moroccan couscous, raisins, oil and salt. Coarsely chop the cashews and set aside. Stack the remaining mint leaves on top of each other, roll them up like a cigar and cut them into strips. Reserve.
- Bring the kettle back to high heat. As soon as the mint tea boils, turn off the heat and pour the Moroccan couscous over it, passing through the colander. Stir and cover the bowl with a plate. Let it hydrate for 5 minutes.
- Meanwhile, bring a skillet over medium heat. When hot, drizzle with 1 tablespoon of olive oil, add the frozen peas and season with salt. Sauté for about 3 minutes until it thaws and becomes soft.
- Drop the hydrated couscous with a fork, add the sliced mint, sauteed peas, chopped cashews and mix well.
- On a platter, place the roasted lamb crown, fill the crown cavity and sides of the dish with couscous. Add the roasted onions and serve with the garlic sauce.
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